Mozzarella is named as a possible lasagna filling alongside ricotta and Parmesan.
Mozzarella is a mild, elastic Italian cheese that melts readily, making it especially useful in layered baked pasta. In lasagna, it can contribute soft, stretchy layers and a browned, bubbling topping when exposed to the oven’s heat. Its relatively gentle flavor also allows the sauce and pasta to remain prominent.
The cheeses used in lasagna vary by region. Southern and Neapolitan versions commonly feature mozzarella, sometimes with ricotta and meat sauce. Northern lasagne alla bolognese more traditionally emphasizes béchamel and Parmesan, although mozzarella may appear in many modern or regional recipes.
A common misconception is that one cheese defines every lasagna. Recipes may use ricotta, mozzarella, Parmesan, béchamel or combinations of them. Cheddar, Gouda and feta can work in adaptations, but they are not the cheese identified in this standard list of possible lasagna fillings.